Chocolate custard cake

Delicate and airy chocolate cake with custard is a very narrow sponge cake that is perfectly soaked. It is very economical and does not require complex ingredients. The savory recipes for this dessert differ in aspects, but the general theory of the baking process remains similar. Chocolate cake, in addition to its special charm, also looks very beautiful, so it can be served at festive events or for a regular home tea party.

How to make a chocolate custard cake

Chocolate custard cake contains a huge amount of proteins. That is why it comes out very light and airy.

A step-by-step recipe for chocolate cake allows you to thoroughly understand all the intricacies of the process. Making dessert is based on several main rules.

The cakes need to be baked thin to make them easier to soak.
The success of baking depends on the properties of beating the whites and yolks. It is not allowed to combine them together until some have turned into thick foam, and the rest into a kind of mousse.
It is recommended to beat the mixture using a mixer at high speed to saturate the dough with oxygen. In this case it will be light and airy.
The baking pan should be well greased and lined with parchment. Only in this case the shortcakes will not break. If you overdry them, the dough may crumble. It is recommended to coordinate the baking time according to the oven power.
You need to cut them along the side with a slightly moistened sharp knife and let it cool.
Custard cake with chocolate cream must be soaked for at least 12 hours to acquire the required strength.
You can serve the dessert with coffee or tea and give it to guests and family. Kids will appreciate the chocolate taste of the cakes.

If we prepare a chocolate cake with love and following all the rules, it will turn out delicious and unique.

Ingredients for chocolate custard cake

When choosing ingredients for a chocolate cake, you need to pay attention to their properties. The dessert includes products that can be found in any home. That is why dessert can be classified as economical. At the same time, it turns out to be very tasty and is always liked by children and adults.

Biscuit products

A regular chocolate quiche is prepared using proteins, milk products and butter. It comes out very filling and tasty. To make chocolate cake, you need the following ingredients:

5 pieces of proteins;
2 testicles;
sugar in the amount of 200 g;
half a teaspoon of baking powder;
4 tablespoons flour;
cocoa powder 4 tablespoons.

5 pieces of yolks;
200 g sugar;
2 tablespoons corn starch;
milk 200 ml;
butter 200 g;
100 g walnuts.

To make a high-quality chocolate cake, you need to bake a good sponge cake. To do this, a little preliminary work is done.

Ingredients for the cream

The chocolate cake contains custard. It is based on butter, milk and yolks. To make the cream, you need to cool some products beforehand:

Pour a glass of sugar and starch into a bowl. They are painstakingly ground with 5 previously cooled yolks, which were placed in the refrigerator for 30 minutes. The yolks become thickest as they cool. Corn starch is definitely used.
Then milk is poured in and everything is mixed.
The whole mass is cooked until thick with constant stirring and left to cool.
Butter with a fat content of at least 83 percent must be softened and beaten with a mixer.
Two bases: custard and oil, mix with a mixer until smooth.

The cream has a dense thickness and stability. It does not settle after decorating the chocolate cake. After aging in the refrigerator, the cream becomes strongest.

Video of making chocolate cake with custard

Step-by-step manufacturing recipe

Chocolate cake with custard hides an airy sponge cake in its own heart. Its manufacture requires skill and dexterity, as well as high-quality products.

In a deep cup you need to place 5 proteins and 150 grams of sugar. They are whipped with a mixer until thick foam. The whites should not fall out of the inverted cup. To do this, beat with a mixer for 10 minutes.
In a separate bowl, grind 2 whole eggs and a spoonful of sugar. Then they are also beaten with a mixer until thick. The spoon mark should not spill within 10 seconds.
You need to mix the protein and egg bases, add flour, baking powder and cocoa on top. To avoid lumps, bulk ingredients can be sifted through a sieve.
It is recommended to mix the mixture well using a wooden spatula. If the whites and eggs are thoroughly beaten, the dough will not settle and lose size.
The baking pan needs to be greased and covered with parchment so that the cakes can be easily removed from it.
The dough should be placed in the oven and baked for 30 minutes at 180 degrees. Manufacturing time is calculated based on a mold diameter of 20 cm.
It is not recommended to open the oven door for 20 minutes. At the end of the time, you can check the readiness using a wooden skewer. If it is dry, the oven turns off. The degree of readiness is also checked by touch. If the dough is not liquid, but dense, then it’s time to take it out.
It is recommended to leave the oven door open for 10 minutes after turning off the heat. Then the mold is taken out and left at room temperature for another 2 hours.
Next, you can only work with cooled shortcakes. They are cut along the side into two equal parts.

How to decorate a cake

Cake icing will be a beautiful addition to a gorgeous dessert. To make it you will need:

100 g chocolate;
5 spoons of sugar;
4 spoons of sour cream;
4 spoons of cocoa powder;
butter in the amount of 25 g.

Proteins are not used for this component of the chocolate cake, but it turns out tasty and sweet. To prepare the correct glaze, you need to follow a number of rules.

Place sour cream, sugar and cocoa in a small saucepan. Everything is mixed and put on a leisurely fire.
The mixture should boil, after which crushed chocolate and butter, cut into cubes, are placed in it. The mixture must be stirred until everything is dissolved.
Chocolate cake must be covered with warm glaze. It hardens in the refrigerator for 2 hours.

This chocolate cake will turn into a holiday for the whole family. There is no shame in putting it on the table during a festive event.

Helpful Tips and Tricks

Chocolate and custard sponge cake can be decorated in a variety of ways. Nuts, glaze, protein or butter roses are suitable for these purposes. How to festively decorate a chocolate cake with custard, the recipe of which was to the taste of the hostess:

A special glaze is prepared for the top crust and sides. It hardens very quickly, so you need to work with it warm. The main thing is to mix all the ingredients well.
On top of the glaze you can place roses and squiggles, as well as inscriptions. It is recommended to add food coloring to the cream; it can be used to give the culinary masterpiece a suitable color.
The shortbreads can be soaked in sweet syrup, then they will not be dry. Add half a glass of sugar to a small amount of water. You need to cook the syrup until it becomes thick.

Chocolate custard cake can be divided into cakes. They are decorated with berries, squiggles, roses and rosettes. The dessert will turn out very tasty and will appeal to all household members.

Chocolate sponge cake with custard

Chocolate sponge cake with water custard has a rich chocolate taste. Freshly whipped custard comes out quite wet, so it is a good impregnation for a cake. When cooled, thanks to the oil, it hardens perfectly, perfectly holding the cakes together.

High-quality custard is difficult to create. But the cream according to this recipe is so easy to prepare that even a novice housewife can handle it.

Recipe for sponge chocolate cake with custard on water
How to make chocolate quiche
Biscuit shortcakes for cake
Water custard for cake
Assembling the chocolate custard sponge cake

Recipe for sponge chocolate cake with custard on water

Ingredients:
Dough:
• Chicken egg – 6 pcs.;
• Sugar – 320 g;
• Wheat flour – 180 g;
• Starch – 30 g;
• Cocoa – 30 g;
• Baking soda – 4 g;
• Citric acid – 1 g;
• Vanillin – 1 sachet.

• Water – 400 ml;
• Flour – 120 g;
• Sugar – 360 g;
• Butter – 300 g;
• Vanillin – 1 sachet.

How to make chocolate quiche

Biscuit shortcakes for cake

First, you need to bake the shortcakes, because they need to have time to cool and rest. The best aging time for biscuit dough cakes is 6-8 hours, but if you need to create a faster cake, then the cake layers must at least be thoroughly cooled.

Preheat the oven to 190°.

Pour sugar into a bowl and add just the egg yolks. Add vanilla.

Water custard for cake

While the biscuit is cooling, start making the cream. Pour sugar into a saucepan and pour a glass of water. Stir.

Put it on fire. Stirring with a spoon, wait until the sugar is completely dissolved. Let the syrup boil. Remove from heat.

Pour flour into a bowl. Pour in a glass of warm water, stirring constantly.

You will end up with a liquid dough.

Pour the dough into the syrup, stirring the mixture with a whisk so that no lumps form.

Place the pan with the flour mixture over medium heat. Constantly stirring with a whisk, cook a mixture that resembles thick jelly.

Remove from the stove, cool under the lid. To prevent a film from forming on the surface, stir the mixture with a spoon from time to time.

Place soft butter in a deep bowl. Mash it with a spoon and then beat it with a mixer. Continuing to beat, add the mixture cooked before this in small portions.

You should soon have a fluffy cream like this.

Assembling the chocolate custard sponge cake

Cut the cooled biscuit lengthwise into three parts.

Take a flat dish. Place one shortbread on it and spread generously with cream. Cover with a second cake and also apply cream on it. Collect the entire cake.

Cover it on all sides with the remaining cream.

Sprinkle with grated chocolate.

Leave the sponge cake in the room for 2-3 hours, and then put it in the refrigerator overnight (that is, in the dark) .

Chocolate custard cake

Cooking: 1 hour 30 minutes

Chocolate cake with custard is a delicate, almost weightless chocolate biscuit cake made from egg whites and an equally tender, silky custard.

The biscuit is prepared mainly on whites with the addition of 2 whole eggs. Thanks to this, the cake comes out incredibly tender. And the cream bears the unique French name Patissiere. But in our understanding, this is the most ordinary custard made with yolks.

Delicious and healthy addition

It is best to complement such a cake with nuts or dried fruits. By adding fried nuts to the layer, you will make the taste of the cake even more rich and catchy, and prunes or dried apricots will add unusualness to your dessert.

Try also

If you are a connoisseur of delicious chocolate cakes, then you will probably like these chocolate cakes:

Ingredients for chocolate custard cake

for biscuit

for cream

additionally

Chocolate custard cake recipe

Before you start baking the sponge cake, you need to take all the eggs according to the recipe (in other words, 7), and 5 eggs need to be divided into yolks and whites. Place the yolks in the refrigerator - they will be needed for the cream. Drop the whites; they will need to be beaten. And break the remaining 2 whole eggs into a separate bowl - they are also needed for the sponge cake.

The sugar for the biscuit must be divided. Add approximately 50 grams of sugar to the eggs and 150 grams to the whites. Set the eggs and sugar aside for now. Beat the whites to strong, stable peaks.

Whipped whites should not fall out of the bowl when turned over.

Beat eggs with sugar until light and fluffy.

It is necessary to beat for a long time until the mass becomes stable and the mark from the mixer lasts about 10 seconds.

Add beaten eggs to the whites in a bowl and sift flour, cocoa, and baking powder.

Mix the dough thoroughly. This protein dough does not actually settle when stirred, provided that both the whites and eggs are well beaten.

Transfer the dough into the pan and smooth the top. The size of the mold is 20 cm in diameter. Bake in an oven preheated to 180°C for about 30 minutes.

Step-by-step recipe for chocolate custard cake

An airy chocolate cake with custard will turn out delicious and unique if you follow all the rules during production.

Because the recipe for this dessert includes a lot of eggs, the baking properties depend on them, so choose the freshest product, do not keep it in the refrigerator, use it at room temperature. There are other equally important aspects.

The tender silky cream bears the romantic name of French origin Patissiere, but, in fact, the mass for the layer is an ordinary custard on yolks.

Chicken egg (5 yolks for cream, 2 eggs + 5 whites for sponge cake) 7 pcs.
Sweet sand (200 g for cream, 200 g for sponge cake) 400 g.
Premium flour 4 tbsp. l.
Cocoa 60 g.
Starch (corn) 2 tbsp. l.
Milk 200 ml.
Butter (fat content at least 83%) 200 g.
Walnuts 100 g.

The shortcakes for a chocolate cake can be soaked in syrup or coated with jam, but the cake is still quite juicy and soft.
To prevent the eggs from curdling, do not immediately pour in hot liquid. First, mix the egg mass with cool milk (1/3 of the total amount), and then heat the remaining milk to a boil and pour it into the mixture.
If lumps form in the cream during cooking, remove the saucepan from the heat for a few seconds and beat the mixture with a mixer at low speed. Then continue heating.
The recipe calls for cornstarch. It is advisable to use this particular product. But if you don’t have it, take potato starch or wheat flour.
In between technological operations, the cream must be covered with cling film “in contact” (in other words, so that the film touches the surface of the consistency and there is no air space left above it).
You can add cocoa to the custard mixture to create chocolate cream.
You can enrich the taste of the dessert by adding dried fruits. Dried apricots and prunes mix well with nuts and will make your cake unusual.
If the chocolate sponge cake is prepared according to a different recipe, and you don’t want to solve the problem of where to put the whites, then the cream can be prepared not with the yolks, but with the eggs completely. Naturally, the layer will not be so affectionate, but almost all people do not even notice the difference. For example, custard mixes amazingly with “chocolate in boiling water” sponge cake.

If you don’t have the desire or ability to create roses from cream, fill the cake with chocolate glaze or decorate with chocolate chips, biscuit crumbs, and nuts.

Naturally, you have to tinker with custard; making it requires a lot of effort than whipping cream or sour cream with sweet powder.

But if you learn to cook according to this recipe, your arsenal will be enriched with an invincible weapon to conquer guests - a chocolate cake with the most delicate layer.